Spicy-Sweet Roasted Pumpkin Seeds

Spicy-Sweet Roasted Pumpkin Seeds

Spicy Sweet Roasted Pumpkin Seeds

  • 2 to 3 cups roasted pumpkin seeds
  • 5 T. sugar, divided
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • pinch of ground cayenne pepper
  • 1 T. peanut oil
Preparation -
Roast the pumpkin seeds as directed below; set aside. Then... in a small bowl, combine 3 tablespoons of the sugar plus the salt, cinnamon, ginger, and cayenne pepper. Set the spice mixture aside. Heat the peanut oil in a large skillet. Add the roasted pumpkin seeds and the remaining 2 tablespoons of sugar. Over medium high heat, cook the pumpkin seeds for about one minute or until the sugar melts and starts to caramelize. Place the pumpkin seeds in a serving bowl. Sprinkle with the spice mixture and toss to coat. Allow the mixture to cool before eating.

To roast pumpkin seeds...
  • After removing the stringy membrane surrounding the seeds, place the seeds in a colander and rinse well.
  • Spread the seeds on a baking sheet in a single layer.
  • Drizzle a small amount of vegetable oil or olive oil over the seeds or spray them lightly with non-stick cooking spray.
  • Turn gently to coat the seeds evenly with the oil or spray.
  • Roast in a preheated oven at 300° for about 20 minutes, turning the seeds over one time.

Store roasted pumpkin seeds up to one week in an airtight container.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
Fall is for Pumpkins
Dinner in a Pumpkin

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